Homemade s’mores popsicles with a vanilla base, toasted marshmallows, graham crackers and chocolate pieces are just 20 minutes to prep and so incredibly flavorful and delicious!

Here's just a few life updates from around our house since it's been a little while...

1. We had a great Memorial Day weekend down at the beach with my parents. It was just two days but we squeezed in some beach time, a little pool time, a boat ride and lots of good food.
2. My husband and I also had an overnight date night in Greenville, S.C. before heading to the beach. It was so lovely to get away just the two of us!
3. My daughter comes home from her first sleep-away camp tomorrow. I cannot wait! I'm sure she's been having a great time, but whew, this has been rough as a mama. I'll be happy to have her back in my arms!

OK, I'll keep that brief so we can move on to the food.

Last month I shared my no-churn s’mores ice cream and chocolate ice cream recipes. They are just a few ingredients and about 15 minutes to prep. No ice cream maker needed.

So easy and they come out so delicious!

The s’mores flavor is definitely my favorite. And I just couldn’t resist making some s’mores popsicles with it!

Cause s’mores anything is kinda my fave.

If you’re on team s’mores, definitely check out these s’mores cookies - they are crazy good and get rave reviews - and this 2-minute microwave s’mores is great for anytime you need a quick dessert fix.

These popsicles though are cold and creamy, all the fun s’mores flavors and perfect for a summer time treat.

They've got a creamy vanilla ice cream base, plus toasted marshmallows, graham crackers and chocolate folded right in.

They are just 6 ingredients and so easy to make. No ice cream maker or special equipment needed! You just use a hand mixer or stand mixer to make the whipped cream and go from there.

You’ll love the taste, you’ll love the texture and you’ll love how simple they are.

OK, let’s get to making these popsicles!

Now, I’ve got some notes and substitutions coming up on how to make s’mores popsicles. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making homemade s’mores popsicles:

• Heavy cream: You’ll need 1 pint — about 2 cups — of heavy whipping cream. Details below on how to do the whipping part. I have not tried this with other substitutes, so you’re on your own there.
• Sweetened condensed milk: You can use a can of regular or fat-free sweetened condensed milk. I’ve tried it with both before. Just be sure you are not using evaporated milk. Not the same.
• Marshmallows: Toasting the marshmallows is super simple in an oven or toaster oven and really makes all the difference here to give it that authentic smores flavor. Details are below as well as in the recipe card.
• Graham crackers: You’ll need about 4 sheets to make the cup of graham cracker pieces. (Note: we aren’t pulverizing them into crumbs. You want small pieces.) I also like to use an extra sheet to make crumbs and put those in the bottom of the popsicle molds before I add the ice cream. Optional, but a fun addition.
• Chocolate: I’ve always made this with a bar of Hershey’s chocolate that I chop up. You could also try it with some mini or regular chocolate chips if you’d like. Or use dark chocolate or another type of chocolate bar.
• Vanilla base: I prefer a vanilla ice cream base for these, but you could also use a chocolate ice cream base and then add the marshmallows, graham crackers and chocolate pieces to it. Here’s my no-churn chocolate ice cream that would be the perfect swap here.

Pro tip: Be sure to tap the popsicle molds as you fill them so the mixture really settles in. Add a bit of ice cream, tap, tap, tap. Add a bit more, tap, tap, tap. You want it to be compacted so the popsicles set up and don’t have holes or airy gaps.

As for freezing, I’ve listed 4 hours as a minimum for the freeze time. They may still be a bit soft then but should hold together. After 6 hours, the popsicles should be totally set up.

How to dislodge popsicles from molds:

- When you go to enjoy your popsicle, simply remove it from the freezer and run it under hot water at the sink. Let the hot water run all around the sides and bottom of the popsicle. (I avoid the top/lid area so no water gets into the mold.)

- It should take 1-2 minutes to loosen the popsicle so it can be safely removed from the mold without just pulling out the stick.

Quantity problem: We are using a full recipe for s’mores ice cream to make these popsicles. I was able to get 6 large popsicles and still have a ton of ice cream leftover.

If you are looking to make 20 or so popsicles and have that many molds, this will be great.

Otherwise, I recommend you fill as many popsicle molds as you have and then put the remaining ice cream in a freezer safe container. (You can use a bread pan, which is what I usually do.) And then just enjoy the ice cream separately.

Trust me, you’ll be as obsessed with it as we are.

(In fact, these popsicles are my handy dandy portion control solution so I don’t stuff myself on a huge bowl full of the ice cream each night!)

Alright, I’m gonna back up for a minute in case you’ve not made homemade ice cream before, or in a while, and need some step-by-step instructions for a couple of these parts.

Again, feel free to scroll on down to the recipe card if you’d like.

So, about the whipping cream… if you are intimidated by making your own whipped cream, trust me, it’s super duper easy.

Here’s a few pointers if you haven’t done it before.

How to make whipped cream:

- You’ll need a hand mixer or stand mixer.

- You put your cold heavy whipping cream in a large bowl (which you can chill for a few minutes if you think of it and have the time) then you turn your mixer on low.

- Start with low for a minute or two to get it going so your whipping cream doesn’t splatter all over your kitchen.

- You can gradually increase the speed up to medium, as long as the splatters aren’t too out of hand.

- You’ll need to beat it for about 4-6 minutes, until stiff peaks form. Stiff peaks means that when you hold up the mixer, the whipped cream stands up. It’s not so liquid or loose that it falls right off back into the bowl.

You’re all set!

Also, I mentioned I would break down the toasting of the marshmallows part.

Here’s the run-down.

How to toast marshmallows for ice cream:

- Line a baking sheet with parchment paper AND spray with cooking spray.

- Spread the mini marshmallows in an even layer.

- Place the baking sheet in the oven or toaster oven in the middle rack - not the top rack.

- Broil on high using that middle rack for 2-3 minutes. Watch closely and remove when they are golden brown and toasted.

- Let cool for a few minutes before folding into the ice cream. (They will deflate, which is fine.)

If you only have regular size marshmallows, you’ll need about 6. Try to cut them up or pull them apart into smaller pieces so they get incorporated more evenly throughout the ice cream. (Admittedly, this isn’t easy to do which is why I prefer the mini marshmallows.)

Last thing, in case you’re in the market for some…

I use and love these popsicle molds. (Bonus, they’re under $10!)

OK, I think you are all set and ready to get your popsicle making on!

I hope you make these s’mores popsicles part of your summer plans. I think you will love them!

Enjoy!

XO,

Kathryn

P.S. Looking for other popsicle fun? Check out these mango yogurt popsicles and these peanut butter and banana breakfast popsicles.